Preparation method of fermented sour soybean milk

A technology for fermenting yogurt and soybeans, which is applied to dairy products, milk substitutes, applications, etc., can solve the problems of inability to overcome the smell of beany and swill, the effect is unsatisfactory and unacceptable, and the finished product has better flavor and good taste. Good for digestion and absorption, low price

Active Publication Date: 2014-04-09
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fermented milk in the market is mainly yoghurt, but many consumers have a soft spot for soybeans that are rich in protein and contain unique bioactive substances such as soybean isoflavones, saponins, polypeptides, etc. out of health pursuits. I like to choose fermented soy milk, but the sour milk on the market is difficult to accept because it cannot overcome the smell of beany and swill
In order to overcome the defects, most yogurt milks are covered by adding fruit juice or essence, but the effect is not satisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of carrageenan composite stabilizer: take by weight 6% carrageenan, 10% agar, 84% sucrose stearate to be mixed with carrageenan composite stabilizer, standby; soybean 6kg, select high-quality soybean for use, use 0.2 % sodium bicarbonate solution soaked at 80°C for 1 hour, then rinsed the soybeans so that the pH value after rinsing was ≤7.5, then coarsely ground the rinsed soybeans, and separated the first-grade soybean milk residue after coarse grinding, passing through 70 mesh Sieve, then carry out secondary separation of pulp and residue, and pass through a 100-mesh sieve to obtain 60kg of soybean milk; add 1.0kg of malt essence to the slurry obtained after the secondary separation of pulp and residue, and stir once every 20min for 4h at 20°C , and then the obtained soybean milk is ready for use; weigh 60kg soybean milk according to the mass percentage, milk 20kg, sucrose 8kg, carrageenan compound stabilizer 0.5kg deployment, homogeneous, the temperature i...

Embodiment 2

[0024] Prepare carrageenan composite stabilizer: take by weight 7% carrageenan, 12% agar, 81% sucrose stearate and be mixed with carrageenan composite stabilizer by mass percentage; soybean 8kg, select high-quality soybean for use, use 0.25 % of edible alkali solution at 85°C for 2.5 hours, then rinse the soybeans to make the pH value ≤ 7.5 after rinsing, then coarsely grind the rinsed soybeans, and then separate the first-grade soybean milk and dregs after coarse grinding. Mesh sieve, and then carry out secondary pulp and slag separation, pass through 120 mesh sieve, and take slurry; add 2kg of malt powder to the slurry obtained after secondary pulp and slag separation, and stir once every 15min for 2.5h at 45°C , and then the obtained soybean milk is ready for use; take 60kg of the obtained soybean milk according to the mass percentage, milk 15kg, sucrose 8kg, carrageenan composite stabilizer 0.6kg deployment, homogeneous, the temperature is 100 ℃ for 5min, carry out the firs...

Embodiment 3

[0026] Preparation of carrageenan composite stabilizer: take by weight 6.5% carrageenan, 11% agar, 82.5% sucrose stearate to be prepared into carrageenan composite stabilizer by mass percentage; 10kg of soybeans, select high-quality soybeans, use 0.3 % sodium bicarbonate solution soaked at 90°C for 4 hours, then rinsed the soybeans to make the pH value ≤ 7.5 after rinsing, then coarsely ground the rinsed soybeans, and separated the first-grade soybean milk residue after coarse grinding, passing through 100 mesh Sieve, then carry out secondary pulp and residue separation, pass through a 140 mesh sieve, and take the slurry; add 3kg of malt powder to the slurry obtained after the secondary pulp and residue separation, and stir once every 10min at 70°C for 1h, then The obtained soymilk is ready for use; weigh 80kg of the obtained soymilk according to the mass percentage, mix with 10kg of milk, 8kg of sucrose, and 0.8kg of carrageenan compound stabilizer, homogenize, keep the temper...

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PUM

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Abstract

The invention discloses a preparation method of fermented sour soybean milk. The method comprises the following operating steps: (1) soaking soybeans by using an alkaline solution at 80-90 DEG C, coarsely grinding and separating; (2) adding 0.5-3.0% of malt or a product containing the malt, intermittently stirring at 20-70 DEG C for 1-4 hours, and stirring once at an interval of 10-20 minutes; (3) taking 75-85% of soy milk according to the weight percent, adding milk, saccharose and a carrageenan composite stabilizer, blending, homogenizing, sterilizing and cooling at 20-43 DEG C; (4) adding 3-5% of mixed bacteria of lactic streptococci and lactobacillus bulgaricus according to the mass percent, fertilizing at 20-43 DEG C for 3-6 hours, so as to obtain the product. The sour soybean milk obtained by the method is free of fishy smell, free of swill taste, and fresh in taste, has strong fermented flavor, contains soy protein and unique bioactive substances, and contains a lot of biodiasmin, so that growth of harmful bacteria in a human intestinal tract can be inhibited, and digestion and absorption of the human body on nutrient substances such as protein are facilitated. Therefore, the fermented sour soybean milk is an ideal healthy and nutritional food.

Description

technical field [0001] The invention relates to a method for preparing soybean products, in particular to a method for preparing fermented soy milk. Background technique [0002] Soybean milk is an instant solid beverage made of high-quality soybeans and milk as the main raw materials and refined by advanced vacuum drying technology. It makes full use of animal and plant protein resources, applies the principle of animal and plant protein complementarity to effectively match the two, increases protein titer and biological value, contains a variety of vitamins and minerals, and has high nutritional value. Most of the products are in the form of light yellow solid powder, which can be dissolved quickly when brewed with warm water. At present, there are many varieties of soybean milk sold in the market, the price is reasonable, and it is convenient to eat, so it is very popular among consumers. According to analysis, soy milk is rich in nutrients, especially rich in protein a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 黄庆飞
Owner GUANGXI UNIV
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